Tags Shellfish

Classic California Roll

Classic California Roll

Allergy Shellfish
Meal type Appetizer
Misc Serve Cold

Ingredients

  • 1 cup Sushi Rice ( )
  • 1 1/4 cup Water
  • 2 teaspoons Rice Vinegar
  • 4 Nori Sheets
  • 1/2 Avocado
  • 1/2 Cucumber
  • 1 tablespoon Sesame Seeds
  • 1 Crab Stick

Directions

Slice 1/2 an avocado into long thin strips. Do the same with the cucumber.
Rolling:
Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice. Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.
Take the avocado and place it in a horizontal line on the rice, making sure to stretch from one end of the mat to the other.
Repeat this using the cucumber. The less filling you use, the easier it is to roll.
Gently roll the sushi toward the seaweed only side using the mat. Once you near the end, use a bit of water and pat the nori to seal the roll. Then, just slice your roll into 1 inch pieces using a sharp knife.

Rainbow Roll

Rainbow Roll

Allergy Fish, Shellfish
Meal type Appetizer
By author Chef Wilson Wang 
Many of the ingredients had no amounts, we will try to remedy this ASAP.

Ingredients

  • 1lb Sushi Rice ( )
  • 1 packet Sushi Wrapper (Roasted Seaweed/Yaki or Sushi Nori(Gold))
  • Crab Strips
  • 1 Lemon
  • Fish Strips (White Fish, Tuna, Atlantic Salmon(not smoked) and Shrimp - all cut into 1/4" strips)
  • Avocado (sliced for garnish)
  • Scallions (garnish)
  • Caviar (either Black or Orange for garnish)

Note

Recipe by Chef Wilson Wang
Photography by Pete Lapriore

Directions

Buy a pound of Japanese Sushi Rice. Let sit in a pan of
warm water until water remains clear. This may take up to
10 times, rinsing and sitting. Use 1 part water, 1 part rice.
Finally, when water is clear, leave the rice 30 minutes in
water without heat
Squeeze a lemon once into some Sushi Vinegar and mix for 2 minutes until rice consistency becomes like sand – not sticky.
Buy a package of Roasted Seaweed/Yaki, or Sushi Nori (Gold). This is a wafer-like rectangle of seaweed to place Sushi onto.
Wet hands and fingers in a small bowl often, so as to prevent rice sticking to your fingers. Apply rice to Nori along the entire piece, corner to corner. Flip the Nori over with rice facing down.
Place fresh crab strips along the center with slices of avocado on both sides. Roll and pat. Use a Bamboo Sushi Mat (available in some organic stores and supermarkets) to form the roll tightly (see Foodies November episode).
Top with strips of the following fish cut in ¼" slices: White fish, Tuna, Atlantic Salmon (not smoked), Shrimp. Alternate placement so as to create the true colorful Rainbow effect. Garnish with avocado slices on top. Add subtle amounts of black or orange Caviar and scallions.
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